Pork Fillet in a Cream Cider Sauce
This is a great, quick and easy recipe that enables you to spend time with your guests rather than hours in the kitchen. We have also used a Scottish cider which is sold in our foodhall and has won multiple awards and is made from a blend of Scottish heritage apples.
Preparation time: 5 minutes
Cooking time: 10 minutes
Overall cooking time: 15 minutes
1 tbsp Olive Oil
2 Pork Fillets cut into medallions
Salt & freshly ground black pepper
100ml Thistly Cross Original Apple Cider
1 tbsp Wholegrain mustard
150ml double cream
1 tsp chopped fresh chives
Heat oil in frying. Season pork medallions on boths sides with salt and pepper and then fry for 3-4 mins on each side until golden brown.
Add the cider, mustard and cream, simmer gently until sauce is reduced and thickened, Season to taste.
Pour the ale and 150ml water into the casserole and crumble the stock cube over the top. Stir in the tomato purée, sugar, bay leaf and a splash of Worcestershire sauce. Bring to the boil then reduce the heat, cover with a lid and simmer gently for 30 minutes, stirring occasionally.
Serve with mashed potato and fresh greens and a sprinkling of chives to garnish.